Wednesday, April 9, 2008

Abalone in Shell (Chonbok Naengchae)

Yield 6.


18 x Abalones
1/2 tsp Salt
1/2 cup Cabbage
1/2 x Lemon

Catsup Sauce:
3 tbl Tomato catsup
1 tsp Red pepper oil
1/2 tsp Minced garlic
1 tsp Sugar
1/3 tsp Salt

  • (1) Select medium-sized abalones and scrub shells with brush. Wash slippery surface of abalone meat and slide knife into shells to free meat Parboil abalone meat in salted, boiling water for 5 minutes and return to shells. (3) Shred cabbage finely, dip into cold water for 20 minutes, and drain. Cut lemon into thin rings, and cut rings into half- moon shape. (4)
  • Add red pepper oil, minced garlic, sugar and salt to tomato catsup to make sauce. (5) Place shredded cabbage in bottom of dish and top with abalones in shells. Garnish with lemon and parsley in middle of dish. Serve abalones with catsup.
  • by Sook Joung Ha
  • Note:
    *Red pepper oil is made from red pepper powder dissolved in sesame oil and boiled once over low heat. Drop 1-2 drops into stuffing for dumplings and other sauce dishes to enhance the flavor.

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